Recipe courtesy of Bobby Flay
Episode: Southwestern
Hibiscus Tea Punch
Total:
4 hr 35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
4 hr 35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 hibiscus tea bags, such as the Republic of Tea brand
  • 2 bottles Sauvignon Blanc
  • 2 cups ruby red grapefruit juice
  • 1 1/4 cups pisco
  • 1/2 cup simple syrup, plus more if desired
  • 1 small mango, peeled, pitted and cut into small dice
  • 1 small orange, halved and thinly sliced 
  • 1 cup raspberries or blackberries or a mixture of both

Directions

Bring 18 ounces (2 1/4 cups) of cold water to a boil in a small saucepan. Add the tea bags and steep for 10 minutes. Remove the bags and discard. 

Pour the wine into a large container or pitcher and add the tea, grapefruit juice, pisco, simple syrup, half of the diced mango and all of the orange slices. Cover and let sit in the refrigerator for at least 4 hours and up to 24 hours. 

Just before serving, add the remaining diced mango and the berries. Serve very cold over ice.

Cook's Note

Make sure the description of the Sauvignon Blanc is full of grapefruit and citrus scents.

IDEAS YOU'LL LOVE

Hibiscus Tea

Recipe courtesy of Michael Chiarello

Mulled Hibiscus Punch

Recipe courtesy of Andrea Albin

Breakfast Cookies

Recipe courtesy of Ellie Krieger

Breakfast Pizza

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here